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Lincang drew attention of more and more people because of its Pu Erh teas of good quality at keen prices during recent years. Yong De county of Lin Cang is is known for having a nice environment and an abundance of old trees. Mang Fei mountain located in Yong De county, Lincang prefecture is home to many wild arbor trees with a pristine environment. Mang Fei Pu Erh was widely known by Pu Erh dealers and fans during recent years.

The Mang Fei Raw Pu Erh Tea Cake was made of entirely tealeaves harvested from 80-100 years old arbor tea trees during the Mid-March. Mang Fei arbor tea has hairy buds and stout leaves.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Mang Fei raw Pu Erh cake is declious even being enjoyed in current year. Of course, amazing changes can be found every several years proper if properly stored.

We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.

To break off pieces from the Pu Erh Tea cake, use a letter opener or similar shaped knife. Insert the knife or letter opener into the cake and gently loosen and lift a piece off. The aim of breaking the cake in this way is to keep as many leaves intact as possible.